Potato Day is celebrated on 30 May, a worldwide recognition of this tuber that has been a fundamental element in the diet of various cultures throughout history. Originally from the Andes, the potato has conquered the world with its versatility and ability to adapt to countless recipes and culinary styles. In Spain, one of the most emblematic dishes made with potato is the potato omelette, a gastronomic gem that has as many versions as there are cooks.
Potato: universal ingredient
The potato is more than just a simple side dish on our tables. It is an ingredient that, in its simplicity, offers a blank canvas for culinary creativity. From purées and stews to salads and stir-fries, the potato adapts to all styles and tastes. Its ability to absorb flavours and its unique texture make it indispensable in the kitchen.
Tragabuches: Innovation and Tradition
Tragabuches, located in Marbella and in the heart of Madrid, is known for its innovative and respectful approach to traditional ingredients. With a philosophy that combines the authenticity of Andalusian cuisine with modern techniques. Potato, being such a fundamental ingredient, plays a prominent role in their menu.
The potato omelette is a dish that arouses passions and debates all over Spain. The question of whether it should have onion or not has divided food lovers for generations. However, everyone agrees that the key to a good omelette lies in the quality of its ingredients and the technique of its preparation.
Tortilla de Patata con Cebolla Trufada: A Jewel of a Truffled Onion Omelette
One of Tragabuches’ specialities is its exquisite potato omelette with truffled onion. This dish is a clear example of how a simple ingredient can be transformed into a gourmet experience.
Preparation:
Preparation of the Potatoes and Onions: Peel and cut the potatoes into thin slices and the onions into julienne strips. Fry together in plenty of olive oil over medium heat until tender and lightly browned.
Mix with the Eggs: Beat the eggs in a large bowl and add a pinch of salt. Drain the potatoes and onions and mix with the beaten eggs. Add a dash of truffle oil to intensify the flavour.
Cooking: Pour the mixture into a frying pan with a little hot oil and cook over medium heat until the omelette is set on one side. Turn with a plate and cook on the other side until golden brown and juicy on the inside.
Finishing touch: If desired, grate some fresh truffle over the omelette before serving to add a touch of luxury and aroma.
El Día de la Patata es una oportunidad para celebrar la importancia de este tubérculo en nuestra dieta y en la cultura gastronómica mundial. Desde las cocinas más humildes hasta los restaurantes de alta cocina como Tragabuches, la patata ha demostrado ser un ingrediente imprescindible. Así que, en este día, disfrutemos de la patata en todas sus formas y celebremos su capacidad para unir tradición y modernidad en la mesa.
Ya sea en una tortilla de patata con cebolla trufada o en cualquier otra receta, la patata nos recuerda que la simplicidad y la excelencia pueden ir de la mano, creando platos que nos reconfortan y nos sorprenden. ¡Feliz Día de la Patata!
